Take-Along Chicken Kabobs

  • Yield 4 servings


2 pounds boneless chicken chunks
1 cup tomato sauce
1/4 cup olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped parsley
1 teaspoon oregano
1 teaspoon thyme leaves
1 teaspoon salt
1 whole lemon the juice from
1/4 teaspoon pepper


In small saucepan, mix together tomato sauce, olive oil, onion, garlic,
parsley, oregano, thyme and salt.  Place
over medium heat and bring to a boil; remove from heat and set aside.  Sprinkle chicken with lemon juice and pepper;
place chicken in sauce-spice mixture. 
Pour into bowl, cover and refrigerate at least 4 hours.  Line a broiler pan with foil.  Thread chicken on skewers* and place in
single layer on pan.  Broil in 450
degrees F. oven 4-inches from heat for about 15 minutes, turning to brown on
all sides.  Serve hot or cold.

* For hors d'oeuvres or taste-size servings, thread 4 chunks of chicken on
small skewers and end with green pepper, cherry tomato or mushroom brushed with
oil (varying the ending vegetable makes attractive dish).  For meal-size servings, use longer skewers
and alternate chicken chunks with desired vegetables brushed with oil.



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